Summer fruit tart recipe

serves:

Skill:

Prep:

Cooking:

Nutrition per portion

Fruit and pastry are always a winning combination – and this summery treat, full of healthy, juicy berries, proves it.

Ingredients

275g (9½ oz) sweet shortcrust pastry5 tbsp strawberry conserve

100g (4oz) butter, softened

100g (4oz) caster sugar

1 medium egg, lightly beaten

60g (2½ oz) ground almonds

1tbsp self-raising flour

100g (4oz) raspberries

100g (4oz) blueberries

2tbsp strawberry conserve, warmed and sieved, to glaze

You will need:

A 30cm x 11cm x 2.5cm metal frame

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Method

Preheat the oven to 190°C (375°F, gas mark 5). Roll out the pastry on a lightly floured surface and use to line the metal frame set on a baking sheet. Prick the base with a fork and chill for 15 mins.

Line the pastry with scrunched-up foil and bake for 10 mins. Remove the foil and return to the oven for a further 10 mins.

Spread the strawberry conserve over the pastry base. Cream together the butter and sugar until pale and fluffy. Gradually beat in the egg, then fold in the almonds and flour. Spoon this mixture over the conserve.

Arrange the fruit neatly on top and bake in the oven for 20 to 25 mins. Leave to cool for 5 mins before glazing.

Top tip for making Summer fruit tart

Top tip: For a winter version of this tart, use rhubarb, red grapes and kiwi fruit instead of the berries.